Batch #62 Brain Wipe

Classification:Belgian ale, trippel, Trappist ale, all-grain

Source:Delano DuGarm (dugarm@worldbank.org),
r.c.b., 8/11/95

The most important aspect of brewing this sort of beer is the yeast.
Normal ale yeasts need not apply. You have to find a Belgian that works
well in your brewery, that is produces the right esters without turning
your beer into bananabrau. I highly recommend avoiding the Wyeast 1214
for this reason. The Wyeast White beer yeast (#3944) is an excellent
replacement, though it performs sluggishly for me at low temps (below
65 F). YMMV, of course.